Save to Pinterest I didn't plan on making these the night my oven decided to quit halfway through roasting vegetables. I had boiled potatoes sitting in a colander, steam rising, and zero backup plan. So I smashed them flat with a jar of pickles, drizzled everything I had on hand, and shoved them under the broiler. They came out shatteringly crisp, and I've never looked back.
The first time I brought these to a potluck, someone asked if I'd fried them. I hadn't, but the crispy lacework of cheese on the edges fooled everyone. By the end of the night, the pan was scraped clean and I had three people texting me for the recipe. That's when I knew these weren't just potatoes anymore.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully and you don't need to peel them, which saves time and adds texture.
- Olive oil: It helps the outsides bronze without burning, and I like using something fruity if I have it.
- Unsalted butter: Melted butter seeps into every crack and gives the potatoes that rich, almost nutty flavor when it hits the heat.
- Garlic: Fresh minced garlic becomes sweet and mellow in the oven, nothing like the harsh bite it has raw.
- Sea salt & black pepper: I use flaky sea salt on top at the end because the crunch against crispy edges is unbeatable.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes people wonder what your secret is.
- Parmesan cheese: Freshly grated melts into the crevices and forms those irresistible crispy bits.
- Fresh parsley & chives: They cut through the richness and make the whole dish feel brighter and less heavy.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment. This prevents sticking and makes cleanup almost too easy.
- Boil the potatoes:
- Drop them into cold salted water, bring it to a boil, and cook until a fork slides in easily but they're not falling apart. Drain them well and let them sit in the colander for a minute or two so the steam escapes.
- Smash them flat:
- Arrange the potatoes on your sheet and press down gently with the bottom of a glass or a masher until they're about half an inch thick. Don't worry if some edges tear, those become the crispiest parts.
- Make the garlic butter:
- Whisk together olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl. Drizzle this all over the smashed potatoes, making sure it pools in the cracks.
- Add the Parmesan:
- Sprinkle grated Parmesan evenly over every potato. Be generous, it's what creates those golden, lacy edges.
- Bake until golden:
- Slide the sheet into the oven and bake for 20 to 25 minutes, until the edges are crispy and deeply golden. If you want them even crispier, hit them with the broiler for two minutes at the end.
- Garnish and serve:
- Pull them out, scatter fresh parsley and chives on top, and add more Parmesan if you're feeling it. Serve them hot, straight from the pan.
Save to Pinterest One Sunday, I made a double batch and left them on the counter to cool while I answered the door. When I came back, my partner had eaten four of them standing up, still holding the spatula. He looked at me and said, these are dangerous. I couldn't argue.
Making Them Even Crispier
If you want next-level crunch, after baking, switch your oven to broil and give the potatoes another two to three minutes under high heat. Watch them closely because the Parmesan can go from golden to burnt in seconds. The payoff is a shatteringly crisp top that's almost like a cheese crisp fused to a potato.
Flavor Variations
I've swapped Parmesan for Pecorino Romano when I wanted something sharper, and I've also used nutritional yeast and vegan butter for a dairy-free version that still tastes rich. Fresh rosemary or thyme in place of parsley gives them an earthy, almost holiday vibe. Sometimes I add a squeeze of lemon juice right before serving, and it completely wakes up the flavors.
Serving and Storing
These are best served hot, right out of the oven, but they reheat surprisingly well in a hot skillet or under the broiler. I've eaten leftovers cold from the fridge as a snack, and while they lose some crispness, they're still delicious. If you're making them ahead, boil and smash the potatoes earlier in the day, then add the toppings and bake them just before serving.
- Pair them with roasted chicken, grilled steak, or a simple green salad for a full meal.
- They're incredible with a dollop of sour cream, Greek yogurt, or even a spicy aioli on the side.
- Leftovers can be crisped up again in a cast-iron skillet with a little extra butter.
Save to Pinterest Every time I make these, someone asks for the recipe, and I love that. They're proof that the simplest things, done right, can steal the whole show.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp nicely when smashed and baked.
- → How can I achieve extra crispy edges?
Broiling the potatoes for 2-3 minutes after baking enhances crispiness on the edges without drying out the interiors.
- → Can I substitute Parmesan with another cheese?
Pecorino Romano or vegan hard cheese alternatives can be used to maintain the savory, cheesy flavor if desired.
- → How are the potatoes seasoned before baking?
They are drizzled with a mixture of olive oil, melted butter, minced garlic, sea salt, black pepper, and optional smoked paprika for depth of flavor.
- → What herbs complement the potatoes best?
Fresh parsley and chives are added after baking to provide a bright, fresh contrast to the rich, cheesy potatoes.